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Meat

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

BBQ Lamb

BBQ lamb

Brining meat is an amazing way to keep moisture inside. It is great for the BBQ season, but will become a staple in your kitchen once you have tried it.

For this video we will also make Hummus as a delicious addition to your meal.

4 lamb chops
1 litre apple juice
80g salt
2 tablespoons of dried mint

Hummus:
400g cooked chickpeas
100g fresh peas, blanched for 2 minutes (or frozen peas – thawed)
4-5 sprigs of mint

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Lamb Leg

lamb leg

In this tutorial we’ll prepare lamb leg with a spicy, homemade harissa, for a rich, powerful taste. We’ll serve it with asparagus, potatoes and mint sauce, but the lamb leg is definitely the star of the show here.

Leg of lamb
Bunch of asparagus
500g new potatoes (ideally jersey royals)
250ml red wine

 

Harissa:
6 red chillies, chopped
1 red pepper, chopped
1 tablespoon of cumin
1 teaspoon of ground coriander
1 teaspoon of smoked/sweet paprika
1 tablespoon rose water
1 teaspoon balsamic vinegar
Rapeseed oil

 

Mint sauce:
8 sprigs of mint, leaves only
Large pinch of salt
2 tablespoons of white wine vinegar
1 teaspoon of brown sugar
2 tablespoons of boiling water

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Lamb Fillet

lamb fillet

This dish is packed with robust flavours, yet is relatively light and the visual appeal is stunning!

This dish consists of a perfectly cooked lamb fillet, served with an aubergine puree, pickled fennel & radish, courgette & butter bean salad garnish and a lamb bon bon - you can include as many or few elements as you wish from this video to create a meal of your choosing. 

1 lamb fillet

 

Spice mix:
1 teaspoon of pink peppercorns
1 teaspoon of green peppercorns
1 teaspoon of coriander seeds

 

Puree:
1 aubergine
2 garlic cloves

 

Pickled fennel and radish:
2 tablespoons of oil
1 tablespoon of red wine vinegar
Large pinch of salt
1 teaspoon of maple syrup
1 small fennel
200g radishes

 

Salad:
1 small courgette
1 teaspoon of lavender
1 tablespoon of pine nuts
200g butter beans
50-100ml stock
Black pepper to taste
1 tablespoon of raisins
1 tablespoon of gin
1/4 teaspoon

 

Bon bon:
200g leftover spiced roast lamb
3 sprigs of mint, leaves removed
Large pinch of chilli flakes
1 hen egg
100g panko breadcrumbs
50g plain flour
100g feta

Rapeseed oil
Salt

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Beef Wellington

Beef wellington

This main course is easier to make at home than you might think! We are making individual small versions to make the cooking even more reliable.

1 portion of shortcrust pastry
Small handful of dried wild mushrooms or a heaped tablespoon of powder
1 fillet steak
200g brown button mushrooms, sliced

Sauce:
1 red onion, sliced
100g brown button mushrooms, sliced
1 sprig of rosemary
Large handful of dried wild mushrooms
1 chilli (or any dried chillies you can get hold of)
1/4 teaspoon of grains of paradise (or 2 peppercorns)
1/2 teaspoon cocoa nibs
200ml red wine
300ml beef stock

Egg crepe:
2 eggs
1 teaspoon of mixed herbs
1 tablespoon of water
1 tablespoon of cooking truffle oil

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Venison

venison

Prized for its richness and texture, venison is a highlight of Autumnal cooking and deserves a cook who is both meticulous and well-informed.

This recipe features four other elements which are also worth learning; a sweet potato rösti, chorizo and fig purée, chorizo jus and a Scotch quail egg. We are using a pickled egg for the latter, as the acidity brilliantly complements the richer flavours and elements in this dish.

2 venison steaks (ideally the loin, as they is the most tender meat)

2 pickled quail eggs
2 venison sausages
50g plain flour
1 hen egg
50g fresh panko breadcrumbs
80g cooking spicy chorizo
1 white onion
1 sprig of rosemary
250ml red wine
500ml beef stock
2 sweet potatoes
1 tablespoon of dried mixed herbs
5 dried figs
3 fresh figs

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